What is the best way to cut a cake?

It sounds so simple: cutting a cake. But anyone who's ever tried to divide a creamy chocolate cake with a dull knife knows better. Uneven pieces, crumbs everywhere, and arguments over who got the biggest piece. Fortunately, there are clever techniques and tools that allow you to effortlessly cut any cake into perfect portions.

Whether you're cutting a birthday cake at home or working in a pastry shop every day, these tips will make every cutting moment a success.

1. Start with the basics: the right knife

A sharp knife is essential. Ideally, use a long, smooth chef's knife (not a serrated bread knife) for cakes with soft fillings like mousse, bavarois, or cheesecake. For layered or hard cakes, a thin saw knife works better.

Tip: Dip the knife in warm water before cutting and wipe it clean after each cut. This will keep the edge clean and your cake looking beautiful.

2. Let the cake come to room temperature

Cutting a cake cold from the refrigerator is often tricky, especially if it contains gelatin, buttercream, or chocolate. Let the cake sit at room temperature for about 10 to 15 minutes. Not too long, or it will become too soft—but just long enough so you don't have to wring it.

3. Use a cutting technique that suits the shape

With round cakes, you usually work from the center out, cutting into pizza slices. But did you know you can also cut large cakes horizontally into rectangular pieces? This is especially efficient and more consistent for weddings or buffets.

How to cut a round cake into slices:

• Start in the middle.
• Cut outwards, as if you were cutting through a clock.
• Use a ruler or tape measure for precise division (optional).

Or choose a tool… like below.

[product=cake cutter]
Made of high-quality stainless steel, designed for daily use in the professional kitchen.
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4. Use a cake cutter for speed and precision

Want to get it really precise? Then a professional cake cutter , like the Hendi cake cutter, is a game-changer. This stainless steel ring divides your cake into precisely equal portions in a single motion. No hassle with measuring or guessing—just place it, press it down, and you're done.

The cake cutter is available in 8, 12 or 16 portions and ideal for:

• Patisseries
• Catering kitchens
• Birthdays
• Catering & events

No more crooked pieces. And no, no angry looks at the table either.

5. What if the cake is sticky?

Working with a sticky chocolate layer or soft mousse? Then cutting while warm is the trick:

• Fill a pitcher with hot water.
• Dip the knife in before each cut.
• Dry the knife with a tea towel.
• Cut in one smooth motion.

This will prevent the cake from sticking to the knife or the layer from pulling off.

6. Serve like a pro

Use a cake server or a flat knife to gently lift each piece and place it on the plate. Slide the knife under the tip of the piece and, if necessary, gently press the top with a spoon for balance.

Serving different types of cake? Use separate knives for each flavor – this prevents the raspberry filling and chocolate cake from mixing.

7. Hygienic and fast cutting in busy kitchens

In the hospitality industry, speed and precision are key. A cake slicer saves time during bulk production and ensures a professional presentation. Combine this with a non-slip cutting board to keep the cake stable. Want to work even more efficiently? Pre-cut and cool portions. This makes serving buffets and events incredibly smooth.

In short: this is how you cut the perfect cake

• Use a sharp (hot) knife
• Work clean: wipe your knife after every cut
• Let the cake come to room temperature
• Work from the center into pizza slices or squares
• Use a Hendi cake cutter for consistent portions
• Use a cake server when serving
• Work efficiently with the right tools and preparation

With the right technique and tools, cutting a cake becomes a skill rather than a stressful occasion. Whether you're serving at a Michelin-starred restaurant or at Grandma's birthday party, it's important to look good too.